RESTAU­RANT IN­SPEC­TIONS

The Times (Northeast Benton County) - - ON THE RECORD -

Crit­i­cal vi­o­la­tions are de­fined as items re­lat­ing di­rectly to fac­tors that lead to food-borne ill­ness and must be cor­rected im­me­di­ately. Non­crit­i­cal vi­o­la­tions are de­fined as items that re­late to main­te­nance of food op­er­a­tions and clean­li­ness.

Oct. 9

Hokkaido Hi­bachi Ex­press 200 Townsend Way, Pea Ridge No vi­o­la­tions.

Takashimura Hi­bachi Ex­press 560 N. Cur­tis Ave., Pea Ridge Crit­i­cal vi­o­la­tions: There were no pa­per tow­els at the hand­wash­ing sink. Raw shrimp, raw chicken and raw beef were stored above ready-to-eat veg­eta­bles and sauce. Sauce was at 56 de­grees, raw chicken was at 46 de­grees and raw beef was at 54 de­grees in cold hold­ing.

Non­crit­i­cal vi­o­la­tions: Two cold hold­ing units were not main­tain­ing food tem­per­a­tures of 41 de­grees or be­low. Spat­u­las were be­ing kept in a bucket of wa­ter be­tween uses. There were no test strips for chlo­rine san­i­tizer avail­able at the time of in­spec­tion.

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